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Saturday, July 31, 2010

Pico De Gallo= Yum!!I love me some Pico de Gallo!! It's a great break from traditional salsa, and when made right, its sooo refreshing!

My recipe is sorta "add some of this and some of that" but you can adjust it to your taste.

6 medium sized vine ripe tomatoes

about 1 tsp garlic, minced

1-2 small jalapenos (stems removed)

1 small onion, diced fine

1 lime, zested

1 tsp salt (I use sea salt)

cilantro finely chopped

I finely diced the tomatoes. You don't want big hunks. I also tried using a food processor first and it made it too liquidy, same for the Pampered Chef chopper. So I had to hand dice the tomatoes. Add them to a bowl, draining some of the juice if its too watery.

I then used the chopper for the jalapenos, dicing them up small. Last thing you want is a big hunk of pepper on your tongue. Ouch!

The onion I used was a plain white onion. I cut it into small enough pieces to then use with the PC chopper and chopped to my liking. Add to bowl. The lime zest I obtained by grating the lime across my microplane. The microplane the link is not the one that I have, but I was just showing an example in case you were reading and thinking "Micro what?"

I added just a smidge of the lime zest. The lime and the salt counter balance out the peppers and onion, and tame the acidity of the tomatoes.

The garlic I used was actually prepacked in a jar from Aldi. Super cheap, convenient and ready to use! You just use it to taste. You shouldn't taste a bunch of the garlic, but just enough.Cilantro, oh my, cilantro. If it was normal to marry an herb, I would definately pick cilantro. I cannot explain how much I love its buttery flavor!! You just want to chop enough for color and not to over power.Mix all of the ingredients gently and refrigerate til ready to use. Pair with your fave tortilla chips!